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1. Pat the pork chunks dry and season with the kosher salt. Set the Instant Pot to Sauté on high and heat the vegetable oil until shimmering.
1.5 lb Boneless pork shoulder, cut into 4 cm chunks,
1.5 tsp Kosher salt,
1 tbsp Vegetable oil
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2. Brown the pork in two batches for 3-4 minutes per side without crowding, until deeply golden, then transfer to a plate.
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3. Add the onion to the pot and sauté for 3 minutes, scraping up the browned bits. Stir in the garlic, jalapeño, cumin and oregano and cook for 30 seconds until fragrant.
1 piece White onion, diced,
4 clove Garlic cloves, minced,
1 piece Jalapeño, seeded and minced,
2 tsp Ground cumin,
1 tsp Dried Mexican oregano
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4. Pour in the chicken broth and scrape the bottom of the pot thoroughly to deglaze so the burn warning does not trigger. Stir in the salsa verde, then return the pork and its juices to the pot.
2 cup Salsa verde,
1 cup Chicken broth
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5. Lock the lid, set the valve to sealing, and pressure cook on high for 35 minutes. Allow a natural release for 15 minutes, then quick release any remaining pressure.
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6. Open the lid, stir in the white beans, and set to Sauté on low. Simmer for 8-10 minutes until the beans are heated through and the sauce thickens slightly, breaking up a few pork pieces with a spoon.
2 can Canned white beans (cannellini or great northern), drained and rinsed
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7. Squeeze in the lime juice and adjust the salt to taste. Ladle into bowls and top with cilantro, radishes and a drizzle of Mexican crema.
1.5 tsp Kosher salt,
1 piece Lime,
0.5 cup Fresh cilantro, chopped (garnish),
4 piece Radishes, thinly sliced (garnish),
3 tbsp Mexican crema (garnish)
